Ingredients
1 cup milk
1 cup semi-sweet chocolate, coarsely chopped
1 tsp. vanilla
2 eggs, separated
2-1/2 tbsp. baker's sugar (or superfine sugar)
1 cup heavy whipping cream

Directions
Preheat oven to 500 degrees F.

Heat the milk and chocolate in a saucepan over low heat until the chocolate has completely melted. Stir often to avoid sticking. Add the vanilla then set aside.

Quickly beat the egg whites in a small bowl until fluffy peaks form.

In a separate bowl, whisk the egg yolks and sugar together until well mixed. Whisk in a ladle of the chocolate milk quickly to prevent the egg yolks from scrambling. Add the remaining chocolate milk in a slow, steady stream while whisking continuously. Whisk in the cream. Fold in the egg whites and spoon into 6 small ovenproof bowls.

Set the bowls into a deep baking dish then fill the dish with boiling water, about halfway up the sides of the bowls. Bake for 25 to 30 minutes or until the pudding has developed a slight crust on the top. Remove from the oven and allow to cool. Serve warm or chilled with a topping of whipped cream. Makes 6 servings.